Yet again, this is one of those dishes that our mom couldn’t even beg us to eat as kids. There were two ways we would ever be convinced to eat cabbage (except for in chow mein) and they both included adding meat of some sort. First there’s the corned beef with cabbage and left over stew pork with cabbage. Our dad tried in vain to convince us to eat cabbage when my mom would add bits of salted cod fish to it -nah! However, this curry cabbage dish I’m about to share is superb when you add the same salted cod bits my dad would salivate over.

Note: be mindful that some curry powders use flour as a filler, so keep that in mind when doing this recipe according to a gluten free diet.

Start by shredding the cabbage as you would for coleslaw, but a little thicker. Give it a quick rinse under cool water and shake off as much of the water as you can. Now heat the oil in a pan over medium heat, then add half of the sliced onion and the hot pepper. Allow that to cook for a couple minutes, then add the curry powder and stir around. This should cook for another 2-3 minutes before you add the 4 tablespoons of water. The idea is to cook the curry powder to release it’s aroma, then make a quick paste. I’ve seen my mom add the water to the curry powder in a bowl first to make a thick paste before adding to the heated oil… but I much prefer my method (don’t tell her). BTW, I used a curry power blend from Trinidad and Tobago, as I much prefer the Caribbean style blends.

Cook off all the water we added to make the curry paste, until you start seeing that it’s dark and grainy. This is when you add the shredded cabbage, the sliced garlic, the other half of the onion and salt. Give it a good stir and turn the heat down to low. Cook with the pot uncovered or risk having the cabbage spring a lot of liquid and get soupy.

I usually cook this for about 20-25 minutes as I like the cabbage to have a slight crunch to it, however you can cook it a little longer if you wish. The last 5 minutes is when you would add the slices of tomato if you’d like to give it a bit of contrast. Remember to taste for salt as we well know that everyone salt preference is different. Enjoy!

This curry cabbage goes well with both rice and/or roti (buss up shut, Sada roti, fry bake) and should be enough for at least four people. Before you go I’d love for you to leave me a comment below (even if it’s just to say hello – it’s appreciated) and don’t forget to join our chat on Facebook and tune into the cooking videos. Check on the upper right side of this page to access those areas I mentioned.

Summary

Recipe Name

A Classic Vegetarian Curry Cabbage Recipe.

Published On

2011-03-14

Preparation Time

0H10M

Cook Time

0H25M

Total Time

0H35M

Average Rating

3.5 Based on 12 Review(s)

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74 Responses to “A Classic Vegetarian Curry Cabbage Recipe.”

Thanks! Kale and collards, and spinach are my usual go-to greens, but I’ve been trying to increase variety of fruits & vegetables without increasing my grocery bill. Cabbage is certainly affordable, but I find it needs a lot of added flavor before I want to eat it! This recipe looks perfect!

Hi Chris, Thank you so much once again. A while back I tried this recipe as a side to my meal. This was very tasty and good. My kids loved it so much. Chris you are awesome I have been using your site daily and any time I may miss a simple ingredient I find the time to get it from the store for I don’t want to miss anything at all. I do it the way you teach and my lap top is always on the kitchen counter with me while cooking. My husband told me he is going to get me a book and I cant wait. He don’t know it yet but it will be the best gift ever. I see the happiness from my husband and kids. Thanks.

Thanks for the recipe Chris. I love Cabbage and more so I love Curry. My mom and kids always tell me that I must be Indian or Trini because I love curry so. I will try it tonight and I already know I’m going to enjoy this.

I want to start eating vegetarian meals on a consistent basis. However, I often do not know what to cook. I am happy to know that you have so many choices from which I can choose. Thanks for all the effort you put into providing delicious recipes for not only meat lovers but those wanting to go vegetarian as well.

Thanks for the great recipes. My husband’s family is from Trinidad, and it’s nice being able to cook things for him that remind him of home. I get to experience these flavor combinations for the first time, and my husband and kids LOVE everything I have made from your site so far. Whenever I cook something amazing like this cabbage I’ll be trying this week, my kids always say our house smells like grandma’s! Thanks!